Breakfast Casserole

It doesn't need to be morning to make a great breakfast. Tonight I made a breakfast casserole that we all enjoyed, the flavorful smell that filled the house was amazing! This is a great recipe because you can make it the night before so you have a wonderful breakfast ready and waiting for you in the morning.

2 TBSP olive oil
1 medium yellow onion, chopped
3 c chopped or crumbled soy sausage (I like LightLife in the white package)
One 16 oz package soft tofu, pressed and crumbled
2 c soy milk
1/2 tsp dried thyme
1/4 tsp ground fennel seeds
Salt and Pepper
8 slices bread

Heat olive oil in skillet over medium heat. Add onion, cover, and cook until soft, about 5 mins. Add the soy sausage and cook, stirring occasionally, until browned, about 5 mins. Remove from heat and set aside.
In a bowl, combine tofu, soy milk, thyme, fennel seeds, and salt and pepper to taste. Mix well, then blend in the sausage mixture and set aside.
Tear the bread into bite size pieces and place in a oiled 9x13 baking dish. Pour mixture evenly over the bread and set aside, at least 20 mins, up to overnight (if refrigerating overnight, bring to room temperature before baking).
Preheat oven to 350 degrees. Bake until puffy and lightly browned, about 45 mins. Let stand 10 mins before cutting into squares.

With summer here nothing satisfies like a fresh fruit smoothie. While you can throw just about anything in to make a good smoothie, I have found a recipe that I really like. A nice trick is using frozen banana slices instead of ice cubes because it won't water down the smoothie, but gives it that nice chill.

1 c strawberries
1/2 c blueberries
1 c cranberry juice cocktail
1 sliced frozen banana

Blend first 3 ingredients together, then add the banana and blend to desired consistency.

Egg-less Salad Sandwich

After a very long hiatus I was browsing through a cookbook and found a new recipe that I wanted to try. Oh baby was it a good one and perfect for those summer time picnics.

16 oz package firm tofu, drained, pressed, and crumbled
1 piece of celery, minced
2 shallots, minced
1 TBSP Dijon mustard
1 large dill pickle, minced
Pinch of turmeric
1/2 c Vegenaise
Salt and Pepper

Mix everything in a bowl. Cover and refrigerate for at least 1 hour to blend the flavors.

To make a fantastic sandwich:
Toast bread, spread a small amount of Vegenaise on one piece, place a piece of lettuce, then sliced tomato, then mixture on the bread and enjoy!

You have to love summer and all the beautifully colored fresh fruit that comes with it!

Sweet Art, the Lunch Edition

After many trips to Sweet Art for breakfast, David and I finally made it for lunch. I ordered the BLT, which the picture does it NO justice, and it was superb. David ordered the Philly Cheesesteak, while he said it was good there were so many other things on the menu that sounded great he can't wait to try something else next time.

Oh and if this sounds yummy and you find yourself there, pick me up a brownie!!

Homemade Vegan Corn Dogs

With some great memories from my childhood I decided to make something my mother used to make, but with my own special vegan twist. I made my super yummy cornbread (which you should try if you haven't yet) and put vegan hot dogs in the bottom before baking. While it doesn't look as pretty as a corn dog it tasted like it, just a bit better ;)

Inspiration that is IRRESISTIBLE

With some beautiful foods looking me in the face I couldn't help but take pictures and share them with you all!


While in Chicago we stopped to grab a late breakfast at The Chicago Diner, www.veggiediner.com. I ordered something that I have missed so much since going vegan, biscuits and gravy. While sceptical I was very excited to try them and they were fantastic!!


As we were getting ready to leave I noticed they have vegan milkshakes, yay!!!! Who could resist? I ordered the Peanut Butter Chocolate Milkshake. OH DEAR LORD DELICIOUS!!!